Instructions

• In a large bowl, stir 2 teaspoons instant yeast and 1 tablespoon of the granulated sugar into 1 2/3 cups (363 g) milk warmed to 100–110°F. Let sit 3–5 minutes until foamy. If it does not foam, the yeast is not active — do not proceed with this batch.
• Add 6 tablespoons (85 g) softened unsalted butter, the remaining granulated sugar (2 tablespoons), and 2 teaspoons (5 g) kosher salt to the yeast-milk mixture. Stir to combine.
• Add 4 cups (480 g) all-purpose flour and stir until a shaggy dough forms. If the dough is very sticky and does not pull away from the sides of the bowl, add more flour 1/4 cup at a time, up to an additional 3/4 cup (for a total of 4–4 3/4 cups / 480–570 g), until the dough begins to pull away from the bowl.
• Turn the dough onto a lightly floured work surface and knead by hand about 8–12 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. (You may use a stand mixer with a dough hook on low speed for about 6–8 minutes if preferred.)
• Lightly grease a large bowl, place the kneaded dough in the bowl, turn once to coat the surface with a light film of oil or butter, cover with plastic wrap or a damp towel, and place in a warm, draft-free spot. Let rise until doubled in size, about 1 1/2–2 hours.
• Punch down the risen dough and turn it out onto a lightly floured surface. Shape the dough into one or two loaves (depending on how many loaf pans you will use): flatten into a rectangle, roll up tightly, seal the seam, and tuck the ends under.
• Lightly grease your loaf pan(s) and place the shaped loaf(es) seam-side down in the pan(s). Loosely cover with plastic wrap or a damp towel and let rise in a warm place until the dough comes within about 1 inch of the top of the pan (or is nearly doubled), about 30–45 minutes.
• While the loaves are finishing their rise, preheat the oven to 350°F.
• Remove the cover and bake the loaves at 350°F until the internal temperature registers 190°F on an instant-read thermometer, about 40–45 minutes. If the crust is browning too quickly, tent loosely with foil for the last 10–15 minutes.
• Remove the loaves from the oven and let rest in the pans for 5–10 minutes. Then turn the bread out onto a wire rack and cool completely before slicing.
• Store cooled bread in a bread box or under a cake dome at room temperature for up to a week. To freeze, wrap the cooled loaves tightly in plastic wrap, then again in foil, and store in the freezer for up to 6 months.